Summer Panzanella Burrata Bowl Recipes

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END OF SUMMER PANZANELLA SALAD



End of Summer Panzanella Salad image

When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 13

1/2 cup olive oil, plus more for drizzling
1/4 cup white balsamic vinegar
2 small cloves garlic, minced
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 pint multicolored cherry tomatoes, halved (about 10 ounces)
1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
2 ears of corn, shucked
1/2 small red onion, sliced into 1/4-inch-thick rounds
One 12-ounce loaf sourdough bread, cut into 1-inch-thick slices
1 cup fresh basil leaves, torn
1/2 cup crumbled ricotta salata or feta (optional)

Steps:

  • Preheat a grill pan or outdoor grill to medium-high heat.
  • Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
  • Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
  • Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
  • Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.

PANZANELLA BREAD BOWL



Panzanella Bread Bowl image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 large loaf ciabatta bread (1 to 1 1/4 pounds)
1 romaine lettuce heart, chopped
1 pound tomatoes, chopped
1/2 English cucumber, chopped
1/2 cup chopped roasted red peppers
2 ounces thinly sliced salami, cut into strips
2 ounces thinly sliced prosciutto, cut into strips
2 ounces thinly sliced soppressata, cut into strips
4 ounces thinly sliced provolone cheese, cut into strips
6 tablespoons extra-virgin olive oil
6 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
  • Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and

Nutrition Facts : Calories 700 calorie, Fat 40 grams, SaturatedFat 12 grams, Cholesterol 65 milligrams, Sodium 1760 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 29 grams

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